Oh, there's whisky in the 'spa'

While the combination of seafood and whisky might not immediately spring to mind, the Whisky Club Luxembourg on Saturday evening showed how both can be perfectly combined at its latest whisky dinner at the Aux Berges restaurant at Walferdange's Pidal spa.

18.03.2014

(HeP) If I said "the angel's share", what springs to mind? Ken Loach's comedy-drama about Scotland's pride and joy? Or the term given to alcohol that evaporates from whisky casks during the maturation process? Indeed, it's a phrase we are all familiar with, connoisseurs and amateurs alike. As they say, only the best go to heaven. And whisky is no exception.

I, for one, am no whisky expert. But an evening of whisky tasting with a seven-course gastronomical seafood menu organised by the Whisky Club Luxembourg, opened my eyes, and senses, to this fine spirit.

Held at Aux Berges, the gastronomical restaurant at Pidal spa and wellness, Walferdange, the evening commenced with a tour of the charming and calming location. The mind in complete zen mode after walking through the immaculate, low-lit massage rooms and the body blissfully warmed after visiting the saunas, heated water beds and open fire, I returned to the restaurant that overlooked the terrace and part of the lightly lit outdoor pool.

The choice of location may come as a surprise. Who would think of going for a gastronomical meal at a spa?! Well, you couldn't be more fooled. Head chef, Claude Dellandrea, who comes from a Michelin star background, and his team provided guests with a faultless menu and took us on a culinary cruise to discover combinations I didn't even know were possible.

Food and drink perfectly matched

First up, fried Dieppe scallops marinated in whisky, a cream of Paris mushrooms and a foam of parsley and mullet caviar. With this, a mild introduction to whisky with an 18 year old Chivas Regal. A superb match with scallops, this blended whisky was subtle with a gentle smoked tint. For someone who is not used to drinking whisky, this glided down without a cringing expression in sight.

The 15-year-old Glenlivet French Oak which was served at the aperitif had a more robust taste, giving a woody fragrance. According to the Whisky Club Luxembourg's President, Herman Van De Keer, the Glenlivet French Oak needs time to soak in the wood and emits tones of vanilla.

Just as well he was at hand to talk me through the variations of carefully selected whiskies for the evening. The Club chose, to accompany the next course of grilled lobster flambé in whisky and tarragon butter, transparent cannelloni of lobster pincer tartare, celery mousseline and green asparagus and vinaigrette beaded in glace de viande, a 16 year old Scapa. Located in the very north of Scotland, the natural taste of salt, due to its proximity to the sea, and iodine, found in the air, is distinct to this amber gold malt, selected for this course due to its ability to neutralise crustaceans with its salty presence.

Whisky that gives you goosebumps

A break from the seafood theme came with the strawberry and rhubarb sorbet and opting to pour the Glenlivet Nadurra into the sorbet glass added to the intensity of the flavours.

The evening continued with basil chicken and shrimp, potatoes, oystera, truffles, curried spring onions and carrots with albufera sauce. Paired to this main course was a soft 16-year-old Aberlour with notes of sherry, chocolate and dry fruit. Herman Van De Keer recommended this when eating a wine-based or strong, full-bodied sauce.

The President of the Club took to the microphone for a short explanation of how to eat the dessert! Presented with a 60 percent Aberlour A'Bunadh, the best way to experience the different notes of this ancient recipe is by eating each layer of the almond ice cream and mandarin centered ganache macaron separately with a sip of the malt. Operation dissection began and as soon as the whisky had hit my mouth, the powering taste of the strongest bottle of the night had me covered in goosebumps! Now that was strong.

To end the evening, a 21-year-old Glenlivet was served. A highly-rated, expensive taste of Moray that makes for a harmonious smooth and gentle finale with the contrasting bitterness of the coffee.

An evening for connoisseurs and amateurs alike

At the end of the evening it was safe to say that I had learned a lot. Not only about how to taste and differentiate various whiskies, but also about the prestige that surrounds this dignified drink. Not a drunken soul in sight, each person was there to share a passion, appreciate and discover.

But there is no need to be a whisky whiz to enjoy and feel comfortable at this event. It gives amateurs the chance to become familiar, informed and explore a new subject and connoisseurs can broaden their knowledge by meeting other enthusiasts.

A relaxed evening all round in a stunning location and a great atmosphere. What could be better than a meal of finesse, a barrel of laughs and...another barrel of whisky.

So whether you prefer the subtle, smooth and smoky blends to the strong and, well, let's just say those who don't share as much alcohol with the angels, there's something at these soirées for everyone.

The Whisky Club Luxembourg organises similar events throughout the year. For more information visit Whisky Club Luxembourg.